I made a Baked Potato Chicken Broccoli Casserole that actually outshines most Casseroles With Broccoli I’ve tried and leaves everyone begging for seconds.
I love this Baked Potato Chicken Broccoli Casserole because it hits every lazy dinner craving I have. I bring out 1 lb cooked chicken and 2 cups broccoli florets and suddenly dinner feels sorted.
It’s cheesy without being cloying, and the potato part is hefty enough to actually fill people. I get obsessed with the contrast of soft potatoes and just-tender broccoli.
Casserole Dishes With Chicken don’t usually make me this excited, but this one does. Casseroles With Broccoli that matter.
And yes, it’s the kind of dish I want leftovers of. Messy, honest food.
Worth every bite. Seriously always.
Ingredients
- Peeled diced potatoes: starchy base that soaks up sauce and makes it comfort food.
- Cooked chicken: protein that keeps it hearty and fridge-friendly leftovers.
- Broccoli florets: bright veggie bite, a little healthy balance in there.
- Sharp cheddar: melty, tangy cheese that pulls and makes it cozy.
- Cream of chicken soup: easy creamy glue that keeps everything saucy.
- Sour cream: tangy creaminess that makes the casserole lush and smooth.
- Milk: thins the mix a touch so it’s not too thick.
- Yellow onion: sweet background flavor, sautéed until soft and honest.
- Garlic: punchy little kick that wakes the whole dish up.
- Melted butter: rich, buttery note that makes it feel homey.
- Olive oil: helps sauté and adds subtle fruitiness.
- Kosher salt: brings out flavors so nothing tastes shy.
- Black pepper: tiny heat that keeps it from being bland.
- Paprika: smoky color and mild warmth, optional but nice.
- Panko or chips topping: crunchy contrast, because texture matters.
- Parsley or chives: fresh green pop on top, pretty and mild.
Ingredient Quantities
- 4 medium russet or Yukon gold potatoes, peeled and diced (about 1.5 to 2 lbs)
- 1 lb cooked chicken, shredded or chopped (about 2 medium boneless skinless breasts)
- 2 cups broccoli florets, fresh or frozen
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 cup panko breadcrumbs or crushed potato chips for topping
- 2 tablespoons chopped fresh parsley or chives for garnish (optional)
How to Make this
1. Preheat oven to 375 F and grease a 9×13 inch baking dish with the olive oil or a little butter.
2. Peel and dice the potatoes into 1/2 inch cubes. Put them in salted boiling water and cook until just fork tender, about 8 to 10 minutes; drain well. If you want to save time, microwave the diced potatoes in a covered dish with a splash of water for 6 to 8 minutes.
3. While potatoes cook, steam or blanch the broccoli florets 2 to 3 minutes if fresh, or thaw and drain if using frozen, so they’re bright green and still slightly crisp. Overcooked broccoli turns mushy in the casserole.
4. In a skillet, heat the tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds more until fragrant, then remove from heat.
5. In a large bowl combine the cream of chicken soup, sour cream, milk, melted butter, salt, pepper, and paprika if using. Stir until smooth. Taste and adjust seasoning.
6. Add the cooked potatoes, steamed broccoli, cooked chicken, sautéed onions and garlic, and 1 1/2 cups of the shredded cheddar to the sauce. Gently fold everything together so the potatoes don’t completely fall apart.
7. Spoon the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup cheddar over the top.
8. Mix the panko breadcrumbs or crushed potato chips with a tablespoon of melted butter, then sprinkle evenly over the cheese for a crunchy topping. If you like extra crisp, broil 1 to 2 minutes at the end but watch it closely.
9. Bake uncovered for 20 to 30 minutes until bubbling and the top is golden. Let rest 5 to 10 minutes before serving so it firms up a bit.
10. Garnish with chopped fresh parsley or chives and serve. Leftovers reheat well in the oven at 350 F or in the microwave for a quick lunch.
Equipment Needed
1. 9×13 inch baking dish, greased
2. Large pot for boiling potatoes
3. Steamer basket or medium saucepan for broccoli
4. Skillet for sautéing onions and garlic
5. Large mixing bowl and spatula or wooden spoon for folding
6. Colander or slotted spoon to drain potatoes and broccoli
7. Chef’s knife and cutting board for potatoes, onion and parsley
8. Measuring cups and spoons plus a cheese grater for the cheddar
9. Small bowl for mixing panko or crushed chips and a brush or spoon to spread the melted butter, plus oven mitts for handling the hot dish
FAQ
Baked Potato Chicken Broccoli Casserole Recipe Substitutions and Variations
- Potatoes: swap russets or Yukon for 2 cups diced sweet potato or 3 cups frozen hash browns, they hold up well and add a touch of sweetness but cook time may be a bit longer.
- Chicken: use 1 lb cooked turkey, rotisserie chicken, or 1 can (12 oz) drained tuna for a different twist; turkey keeps the flavor mild, tuna makes it more budget friendly.
- Cream of chicken soup: replace with 1 can cream of mushroom, 1 can cream of celery, or make a quick roux with 2 tbsp butter, 2 tbsp flour and 1 cup chicken broth plus 1/2 cup milk if you want fresher taste.
- Sour cream and milk: swap sour cream for plain Greek yogurt and use any milk you have (whole, 2%, or even unsweetened almond milk) — yogurt adds tang and a bit more protein, dairy free milk will thin the mix so use a touch less.
Pro Tips
1) Par-cook the potatoes a little less than you think you should, then finish them in the oven with the casserole. If theyre too soft before baking the dish turns to mush. They should still have a tiny bit of bite when you fold them in.
2) Use frozen broccoli if youre in a hurry, but squeeze out as much water as you can after thawing. Put it in a clean dish towel and wring. Extra moisture makes the casserole watery and dulls the cheese melt.
3) Boost flavor by stirring a couple teaspoons of Dijon mustard or a splash of white wine into the creamy base, or add a pinch of garlic powder and onion powder if your fresh aromatics were mild. Little, inexpensive additions pay off big.
4) For a crunchy top use crushed potato chips or panko mixed with melted butter, and if you want it extra crisp, broil for just 30 to 90 seconds at the end while watching closely. Let the casserole rest 5 to 10 minutes before serving so it firms up and slices cleaner.
Baked Potato Chicken Broccoli Casserole Recipe
I made a Baked Potato Chicken Broccoli Casserole that actually outshines most Casseroles With Broccoli I’ve tried and leaves everyone begging for seconds.
6
servings
604
kcal
Equipment: 1. 9×13 inch baking dish, greased
2. Large pot for boiling potatoes
3. Steamer basket or medium saucepan for broccoli
4. Skillet for sautéing onions and garlic
5. Large mixing bowl and spatula or wooden spoon for folding
6. Colander or slotted spoon to drain potatoes and broccoli
7. Chef’s knife and cutting board for potatoes, onion and parsley
8. Measuring cups and spoons plus a cheese grater for the cheddar
9. Small bowl for mixing panko or crushed chips and a brush or spoon to spread the melted butter, plus oven mitts for handling the hot dish
Ingredients
-
4 medium russet or Yukon gold potatoes, peeled and diced (about 1.5 to 2 lbs)
-
1 lb cooked chicken, shredded or chopped (about 2 medium boneless skinless breasts)
-
2 cups broccoli florets, fresh or frozen
-
2 cups shredded sharp cheddar cheese, divided
-
1 (10.5 oz) can cream of chicken soup
-
1 cup sour cream
-
1/2 cup milk
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
2 tablespoons butter, melted
-
1 tablespoon olive oil
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon paprika (optional)
-
1/2 cup panko breadcrumbs or crushed potato chips for topping
-
2 tablespoons chopped fresh parsley or chives for garnish (optional)
Directions
- Preheat oven to 375 F and grease a 9×13 inch baking dish with the olive oil or a little butter.
- Peel and dice the potatoes into 1/2 inch cubes. Put them in salted boiling water and cook until just fork tender, about 8 to 10 minutes; drain well. If you want to save time, microwave the diced potatoes in a covered dish with a splash of water for 6 to 8 minutes.
- While potatoes cook, steam or blanch the broccoli florets 2 to 3 minutes if fresh, or thaw and drain if using frozen, so they're bright green and still slightly crisp. Overcooked broccoli turns mushy in the casserole.
- In a skillet, heat the tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds more until fragrant, then remove from heat.
- In a large bowl combine the cream of chicken soup, sour cream, milk, melted butter, salt, pepper, and paprika if using. Stir until smooth. Taste and adjust seasoning.
- Add the cooked potatoes, steamed broccoli, cooked chicken, sautéed onions and garlic, and 1 1/2 cups of the shredded cheddar to the sauce. Gently fold everything together so the potatoes don't completely fall apart.
- Spoon the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup cheddar over the top.
- Mix the panko breadcrumbs or crushed potato chips with a tablespoon of melted butter, then sprinkle evenly over the cheese for a crunchy topping. If you like extra crisp, broil 1 to 2 minutes at the end but watch it closely.
- Bake uncovered for 20 to 30 minutes until bubbling and the top is golden. Let rest 5 to 10 minutes before serving so it firms up a bit.
- Garnish with chopped fresh parsley or chives and serve. Leftovers reheat well in the oven at 350 F or in the microwave for a quick lunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 450g
- Total number of serves: 6
- Calories: 604kcal
- Fat: 34.4g
- Saturated Fat: 17.7g
- Trans Fat: 0.2g
- Polyunsaturated: 1.7g
- Monounsaturated: 5g
- Cholesterol: 145mg
- Sodium: 545mg
- Potassium: 975mg
- Carbohydrates: 35.5g
- Fiber: 7.2g
- Sugar: 3.7g
- Protein: 39g
- Vitamin A: 167IU
- Vitamin C: 49mg
- Calcium: 346mg
- Iron: 2.3mg